Gingerbread biscuits

I have already baked these once for my gorgeous guys care parcel and they finally arrived on Monday, and he immediately requested more.  I’m not a fan of ginger biscuits, but I am assuming from his enthusiastic response they are delicious.

80ml (1/3 cup) golden syrup
55g (1/4 cup, firmly packed) brown sugar
30g (1 1/2 tbs) butter, at room temperature
190g (1 1/4 cups) plain flour
2 tbs self-raising flour
1/4 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp mixed spice
1 egg yolk

1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
2. Place golden syrup, sugar and butter in a medium saucepan over low heat and stir until butter melts. Remove from heat. Set aside until cooled.
3. Sift the flours, bicarbonate of soda, ginger and mixed spice into a bowl.
4. Add an egg yolk to golden syrup mixture and use a wooden spoon to stir until combined. Add sifted flour mixture in 2 batches, stirring after each addition until just combined. Use your hands to bring the dough together.
5. Roll level tablespoons of dough into balls. Place on lined trays, 3cm apart, and flatten. Bake, swapping the trays halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 30 minutes to cool.

Icing

150g (1 cup) icing sugar mixture, sifted
1/2 tsp vanilla essence
1 tsp butter, at room temperature, extra
1 1/2 tbs milk (approximately)

Combine the icing sugar, vanilla essence, extra butter and enough milk to form a paste in a large heatproof bowl. Place the bowl over a saucepan of simmering water (bowl should not touch water). Stir with a metal spoon for 3-5 minutes or until smooth. Remove pan from heat, leaving bowl in it to keep icing runny. Dip top of each biscuit in icing and place on a baking tray lined with non-stick baking paper. Set aside for 15 minutes to set.

~ by delicieux on October 8, 2008.